Position Summary:
The Assistant General Manager is an energetic, professional, and visionary leader of one of our
restaurant concepts. He or she will have experience leading a team and managing the daily
operation of the business as well as be responsible for selecting, storing, selling, and serving
beverages. The Assistant General Manager will be responsible for maintaining the standard of
work from employees as well as onboarding, hiring, and training new team members.
Essential Duties and Responsibilities:
Assists with overall organization and operation of the restaurant and staff.
Assist with developing and implementing revenue increasing strategies.
Assists with ensuring proper cleaning and sanitation of the kitchen, restrooms, dining room,
and surrounding areas.
Assists with ensuring highest standards for food, beverage, and service.
Assists with ensuring the practice of proper hygiene, as designated by management and the
health department.
Assists with creating and maintaining restaurant budgets and allocation of resources
accordingly.
Assists with purchasing, receiving, conducting inventory, and rotating food and beverages.
Assists with overseeing selection, training, motivation, development, and coaching of
departmental staff.
Assists with ensuring proper maintenance and operation of the restaurant equipment and
facilities.
Works the floor in all positions as needed.
Maintains contact with guests and helps ensure guest satisfaction.
Continuously drive self and team to create an exceptional and memorable experience for our
guests.
Keeps inventory and orders beverages to maintain stock.
Meets with beverage representatives and tastes the beverages prior to purchase.
Stocks and Organizes beverage racks.
Maintains beverage lists and recommends beverage pricing.
Be able to create craft cocktails.
Assists team members, as needed, to maximize efficiency and service levels.
Receives, investigates, and acts upon complaints from guests and employees to ensure
resolution.
An uncompromising commitment to the quality of beverage and service both at the bar and in
the restaurant at large.
Completes other tasks/duties as assigned.
Supervisory Responsibilities:
Restaurant Staff
Requirements, Education and Experience:
Bachelor’s Degree or equivalent
Restaurant Management- minimum of 1 year (required)
Knowledge of restaurant software: scheduling, inventory, POS
Extensive Microsoft Office knowledge and proficiency
Minimum 2-3-years previous beverage management experience
Previous customer service experience.
Must be of legal age according to State regulations to serve alcohol.
ServSafe Manager Certification (required)
TIPs (Training Intervention Procedures) Alcohol Certification (preferred)
Competencies:
Problem Solving/ Analysis
Demonstrated ability to lead.
Management and Customer Service experience Strong administrative skills
Comfort working with budgets, payroll, revenue and forecasting Strong communications skills.
Teamwork Orientation
Ability to Work Under Pressure and Meet Deadlines
Adapt to Change and Open to New Ideas
Flexibility to Adjust to Changing Schedules
Hands on
Ability to keep up with the trends and innovations in the industry.
Strong verbal communication, written communication, and organizational skills
Ability to handle multiple tasks, projects, and meet deadlines.
Professionalism and the ability to be discreet with confidential and sensitive issues.
Ability to work independently, assist with a variety of projects and be assertive as appropriate.
Ability to manage and develop staff.
Physical Demands:
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
Ability to safely and successfully perform the essential job functions.
Ability to maintain regular, punctual attendance.
Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical
work week = 45- 55
hours)
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies
weighing 45
pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax
machines, copiers, and
other office equipment.
Must be able to talk, listen and speak clearly on telephone and in person.
